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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 350º fahrenheit
Step 2
Spread the bread cubes on a baking sheet and bake for 15 minutes, until very lightly browned
Step 3
Set aside.Heat the oil and butter in a large sauté pan over medium heat
Step 4
Add the pancetta and cook for 5 minutes, until starting to brown
Step 5
Stir in the leeks and onion and cook over medium heat for 8 to 10 minutes, until the leeks are tender and onion is translucent
Step 6
Stir in the mushrooms, tarragon, sherry, salt and pepper, cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally
Step 7
Remove from heat and stir in the parsley.In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere
Step 8
Add the bread cubes and mushroom mixture, stirring well to combine
Step 9
Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid
Step 10
Stir well and pour into a 2 ½-to-3-quart gratin dish (13 x 9 x 2 inches)
Step 11
Sprinkle with the remaining ½ cup Gruyere and bake for 40 to 45 minutes, until the top is browned and the custard is set
Step 12
Serve hot.Adapted from Barefoot Contessa Foolproof by Ina Garten
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